Aubergines and bell peppers au gratin
1 big aubergine
2 red bell peppers
200 g breadcrumbs
100 g grated Parmigiano Reggiano
Extra virgin olive oil, to taste
1 small sprig of rosemary, chopped
1 clove of garlic, chopped
Fine and coarse salt, to taste
Wash the bell peppers and bake them in the oven for 10 minutes at 180°C so that they can be peeled easily.
Wash the aubergine and slice them thinly, sprinkle them with coarse salt and arrange the slices slightly vertically to let the liquid drain off.
In a bowl mix Parmigiano Reggiano, breadcrumbs, rosemary, a small clove of garlic, a pinch of salt and enough extra-virgin olive oil to moisten the ingredients without soaking them. This will be the coating for your vegetables au gratin. If you don’t have breadcrumbs, you can easily make them by toasting bread in the oven and then blending it.
Rinse and dry the aubergine, peel and cut the peppers. Then, put the vegetables on a baking tin lined with baking paper, and sprinkle with the coating.
Bake in the oven for about 10 minutes at 200°C.
Tips: to prevent au gratin dishes from burning on the surface, put the dish on the bottom shelf, you can cover the dish with aluminium foil.